TOPPING ESSENTIALS: TOMATO AND CARAMELIZED ONIONS
Served this the other day on some "stacked" oven-baked ribeye. This is a spicy tomato/onion recipe that is a cross between a jam, and a chutney. At least that is how I interrupt it. It is awesome as a topping on a good beef steak, a juicy pork chop. How about serving it with cream cheese on crackers, or toast points as an hors d'oeuvres, or appetizer. I even used it to top a big pile of garlic mash potatoes. So yummy. Happy Saturday, and Happy Dining (((Love and Hugs)))
Provided by Andy Anderson ! @ThePretentiousChef
Categories Fruit Sauces
Number Of Ingredients 10
Steps:
- This recipe requires that you caramelize the onions. Rather than repeat those steps, I have a very good recipe on this site, and here is the link: https://www.justapinch.com/recipes/side/vegetable/master-class-caramelizing-onions.html?r=3
- PREP/PREPARE
- Gather your ingredients (mise en place).
- Thinly cut the onions into halfmoons, and caramelize. Use your own method, or the above recipe link.
- When the onions are fully caramelized, add the coconut sugar, chili powder, cumin, cayenne, and balsamic vinegar.
- Stir at a simmer, for 2 minutes.
- Finally, add the apple-cider vinegar, and fire-roasted tomatoes; including the juices from the can.
- Continue to simmer, and cook, stirring frequently, until it reduces, and thickens, about 10 - 12 minutes (depending on the heat of your pan).
- Allow to cool, then store in the refrigerator, using a non-reactive container with a tight-fitting lid.
- Chef's Note: Bring to room temperature before using.
- PLATE/PRESENT
- Place on crackers with some cream cheese, and serve as an appetizer, or use as a topping for beef or pork. Enjoy.
- Keep the faith, and keep cooking.
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